Akkaravadisal is a sweet dish prepared with rice, moong dal and sugar. It resembles the same as that of our sweet but there are few differences between them, we use more milk compared to pongal, moong dal is little less compared to pongal and then here I have used sugar but jaggery can also be used.

When I googled for Gokulastami recipes, I found this as one of the most important one and then started preparing it. It was too delicious, simple and easy to prepare and the most important is consumes less time. This one among the festive recipe and can be offered to god, a best offering to Lord Krishna on Janmashtami. Let us move on to the recipe…

Since it’s Friday, I am taking this to Fiesta Friday #84 hosted by Angie@thenovicegarderner.

Akkaravadisal

Akkaravadisal

Ingredients:

• Raw rice / Pacharisi – 1 cup
• Moong dal – ¼ cup
• Sugar – ½ cup
• Milk – ½ litre
• Ghee / Clarified butter – 3 tbsp
• Cashew nuts – 10 nos
• Raisins – 8 nos
• Saffron – few strands

Rice and dal about pressure-cook

After pressure-cook with milk and saffron strands

With a tbsp. of ghee/clarified butter

With sugar

Akkaravadisal

Akkaravadisal

Akkaravadisal

Preparation:

• Wash and drain the water from the rice and moong dal.
• Roast rice and moong dal in a tbsp of ghee/clarified butter until nice aroma comes or it starts turning golden brown.
• Pour in 3 cups of milk and a cup of water, pressure cook for 2 to 3 whistles.
• Remove the lid, when the pressure subsides.
• Keep the pressure cooker in low flame, pour in another cup of milk along with saffron threads.
• Add in a tbsp. of ghee/clarified butter and give a stir.
• Add in the sugar, when its thickening.
• Stir well and let it cook until it gets thicken.
• Meanwhile, heat ghee/clarified butter in a small kadhai, roast cashewnuts and raisins, wait until cashew nuts turns golden brown.
• Pour it over the rice and give a stir, keep in low flame for a min.
• Remove from fire.

Serve hot.